Growing up, the only way I knew how to make spinach dip was by using dehydrated soup mix and frozen spinach, and dumping the whole thing into a hollowed-out bread bowl. It was delicious, but as a grown-up, I like the flavor and texture of fresh vegetables for my spinach dip. So for this recipe, I cook fresh spinach leaves, shredded carrots, and onions, then mix them together with mayo, sour cream, and a few other ingredients. After a couple hours chilling in the fridge, it’s ready to serve with crackers and veggies, but I still like to break out the bread bowl.
2 tablespoonsolive oil
1/2 cup shredded carrot (from about 1 medium carrot), finely chopped
1/2 cupyellow onion, small dice
2 medium garlic cloves, finely chopped
1 teaspoonkosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
20 ouncesbaby spinach, washed
2 medium scallions, finely chopped (white and light green parts only)
1 cupsour cream
2 teaspoonsWorcestershire sauce
1 teaspoon freshly squeezed lemon juice
Saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips, for serving
Place a quadruple layer of paper towels on a cutting board and set aside. Place a fine-mesh strainer in the sink.
Heat the oil in a large straight-sided frying pan over medium heat until shimmering. Add the carrot, onion, garlic, measured salt, and measured pepper and stir to combine. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes. Transfer to a large bowl and set aside.
Return the pan to medium heat, add half of the spinach, season with salt and pepper, and stir to combine. Cook, tossing occasionally with tongs, until the spinach is completely wilted, about 4 minutes. Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 3 minutes more.
Transfer the spinach to the strainer in the sink. Using a ladle, press on the spinach to squeeze out as much liquid as possible.
Place the spinach on the layered paper towels, cover with a second quadruple layer of paper towels, and press any additional liquid out of the leaves. Discard the paper towels, finely chop the spinach, and transfer it to the bowl with the vegetables.
Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine. Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours.
Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips.